If you’re on the hunt for a festive treat that’s both buttery and perfectly refreshing, you’re in for a real delight. I absolutely love sharing this Chocolate Peppermint Shortbread Cookies Recipe because it combines rich, melt-in-your-mouth shortbread with a cool peppermint crunch and a smooth chocolate dip — a combo that never fails to impress. Whether you’re baking for the holidays or just craving something special, this recipe is fan-freaking-tastic and surprisingly easy to pull off!
Why You’ll Love This Recipe
- Simplicity Meets Elegance: This recipe is straightforward enough for beginners but results in cookies that look and taste like a bakery masterpiece.
- Perfect Holiday Flavor: The peppermint and chocolate combination is a classic that instantly feels festive and fresh.
- Versatile Snacking: These cookies are great for gifting, parties, or just enjoying with a cozy cup of tea or coffee.
- Reliable Results: I’ve tested this recipe multiple times, and it consistently produces tender, crisp shortbread every single time.
Ingredients You’ll Need
Gathering your ingredients for the Chocolate Peppermint Shortbread Cookies Recipe is key to getting that perfect buttery texture with a delightful minty-chocolate twist. I always recommend using high-quality butter and fresh candy canes for the best flavor impact.
- Unsalted butter: Softened to room temperature for easy mixing and a silky dough.
- Granulated sugar: Adds sweetness and helps give the cookies a slight crisp on the edges.
- Salt: A pinch to balance the sweetness and enhance the flavors.
- All-purpose flour: Forms the classic shortbread base, giving it that tender crumb.
- Semi-sweet chocolate chips: For melting and dipping, the semi-sweet version adds the perfect hint of chocolate without being too overpowering.
- Peppermint candy canes: Crushed fresh for that crunchy, minty sprinkle on top.
Variations
I love making this Chocolate Peppermint Shortbread Cookies Recipe my own by swapping out toppings or adding little flavor twists to keep things interesting. Feel free to play around to suit your taste or dietary needs!
- Dark Chocolate Dip: I once tried using dark chocolate chips instead of semi-sweet, and my family went crazy for the richer flavor that perfectly complemented the peppermint.
- White Chocolate and Crushed Candy: For an elegant twist, dip the cookies in white chocolate and sprinkle crushed peppermint — it makes a beautiful presentation for holiday parties.
- Gluten-Free Version: I’ve had success substituting a one-to-one gluten-free baking flour, but just be sure to chill the dough longer before baking to help it hold together.
- Mini Cookie Bites: Cut the dough into smaller squares before baking if you prefer bite-sized treats to share at potlucks.
How to Make Chocolate Peppermint Shortbread Cookies Recipe
Step 1: Cream the Butter and Sugar
Start by preheating your oven to 325°F and lining your baking sheet with parchment paper — trust me, this step makes cleanup a breeze! Now, put your softened unsalted butter, granulated sugar, and salt in a large mixing bowl. Beat them together using a hand mixer or stand mixer with the paddle attachment until the mixture is light, fluffy, and pale. This usually takes about 3-4 minutes. This creaming step is what gives the cookies their tender texture, so don’t rush it.
Step 2: Mix in the Flour
Gradually add the all-purpose flour, about a cup at a time, mixing just until fully combined after each addition. Be careful not to overmix here — you want a uniform dough, but too much mixing can make the cookies tough. Scrape down the sides and bottom of your bowl to ensure everything is evenly incorporated.
Step 3: Press and Bake the Dough
Press your dough evenly into the parchment-lined baking sheet. I use a rolling pin or a clean glass to smooth the surface — it helps the cookies bake evenly and look neat. Pop it into the center rack of your preheated oven and bake for 25 minutes. You’ll know they’re ready when the edges just begin to turn a soft golden color.
Step 4: Cut and Cool
While the cookie slab is still warm, use the parchment’s grid lines as a guide to cut it into 1 by 3-inch pieces. This part is so satisfying because the warm dough cuts cleanly without crumbling. Let the cookies cool completely in the pan — this is important so they firm up perfectly before you dip them.
Step 5: Prepare the Peppermint and Chocolate Dip
Carefully crush the peppermint candy canes — I place them in a ziplock bag and gently tap with a rolling pin until I get small pieces (not dust). Melt your semi-sweet chocolate chips in a microwave-safe bowl at 30-second intervals, stirring after each until smooth and glossy. This gentle melting process keeps the chocolate from scorching.
Step 6: Dip and Decorate
Dip one end of each cooled cookie into the melted chocolate, then immediately sprinkle with crushed peppermint pieces before the chocolate sets. Place them on parchment paper to let the chocolate harden completely — this only takes about 20 minutes at room temperature.
Pro Tips for Making Chocolate Peppermint Shortbread Cookies Recipe
- Room Temperature Butter Matters: I learned that starting with softened—not melted—butter ensures the dough comes together perfectly without becoming greasy.
- Cut Warm, Cool Completely: Cutting the shortbread while it’s warm helps avoid crumbling, but letting them cool fully prevents breaking during dipping.
- Microwave Chocolate Slowly: Heating chocolate in 30-second bursts with stirring stops it from burning — trust me, scorched chocolate is a bummer!
- Use Parchment with a Grid: Using parchment that has a marked grid saves time and makes cutting pieces uniform without measuring.
How to Serve Chocolate Peppermint Shortbread Cookies Recipe
Garnishes
I like to keep garnishes simple since the crushed peppermint already gives these cookies a festive sparkle. If I want to jazz things up for a party, sometimes I add a light dusting of powdered sugar or a drizzle of white chocolate for contrast. It’s those little touches that make serving feel extra special.
Side Dishes
Pair these cookies with a hot cup of peppermint tea, rich hot chocolate, or even a bold coffee to balance the sweetness. I often serve them alongside a cheese board with mild cheeses—the sweet and salty combo is surprisingly delightful!
Creative Ways to Present
For holiday gatherings, I like arranging these cookies on a festive platter with fresh evergreen sprigs and red berries. Wrapping a few in cellophane with a ribbon also makes adorable edible gifts. Once, I even placed them inside mini cookie jars layered with peppermint bark crumbs—everyone loved the surprise!
Make Ahead and Storage
Storing Leftovers
These cookies keep beautifully at room temperature for up to a week when stored in an airtight container. I like placing wax paper between layers to keep the chocolate from sticking and to protect their crunchy texture.
Freezing
If I want to make a batch ahead of time, I freeze the cut but unbaked dough slab wrapped tightly in plastic wrap and foil. When I’m ready to bake, I let it thaw slightly before pressing and cutting. You can also freeze baked and dipped cookies in a sealed container for up to 3 months, just be sure to layer parchment between them.
Reheating
Since these are shortbread cookies, reheating isn’t necessary, but if you like your chocolate a little melty again, pop a cookie in the microwave for 10 seconds. Just keep an eye on it so it doesn’t soften too much or get chewy.
FAQs
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Can I use a different type of chocolate for dipping?
Absolutely! Semi-sweet chocolate is classic, but you can swap it with dark chocolate, milk chocolate, or even white chocolate depending on your preference. Just keep in mind that white chocolate requires gentler melting to avoid burning.
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How should I crush the peppermint candy canes?
The easiest way is to place the candy canes in a sealed plastic bag and gently crush them with a rolling pin or the bottom of a heavy pan until you have small, uniform pieces. Avoid pulverizing into powder to keep a nice crunch.
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Can I make these cookies gluten-free?
Yes! Use a high-quality 1:1 gluten-free baking flour blend. I recommend chilling the dough a bit longer before baking to help the cookies hold their shape, as gluten-free dough tends to be a little more fragile.
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How long do these cookies stay fresh?
Stored in an airtight container at room temperature, they stay fresh for up to one week. The chocolate and peppermint lose their crunch if left out too long, so enjoy them sooner rather than later!
Final Thoughts
This Chocolate Peppermint Shortbread Cookies Recipe is truly one of my cherished go-tos during cozy seasons. I love how every bite offers that buttery, crumbly base layered with festive chocolate and peppermint flavors. It’s the kind of recipe that instantly brings smiles and holiday magic to any gathering. I can’t wait for you to try it and see how these cookies become a favorite in your kitchen — trust me, once you make them, you’ll be hooked just like my family!
Print
Chocolate Peppermint Shortbread Cookies Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Chocolate Peppermint Dipped Shortbread Cookies combine buttery, tender shortbread with a rich semi-sweet chocolate dip and a festive peppermint crunch. Perfect for holiday gifting or any festive occasion, these cookies offer a delightful balance of smooth chocolate and refreshing peppermint atop a classic buttery base.
Ingredients
Cookie Dough
- 1 pound softened unsalted butter
- 1 cup granulated sugar
- 1 teaspoon salt
- 4 ½ cups all-purpose flour
Topping
- 12 ounces semi-sweet chocolate chips
- 3 peppermint candy canes, crushed
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 325°F (163°C). Line a 12 x 16 x 1-inch baking sheet with parchment paper, leaving a one-inch overhang on both sides for easy lifting later. Use parchment that features a smart grid for easy cutting.
- Mix Butter, Sugar, and Salt: In a large mixing bowl, add the softened unsalted butter, sugar, and salt. Beat using a hand mixer or stand mixer fitted with a paddle attachment until the mixture is light and fluffy, about 3-5 minutes.
- Add Flour: Gradually add the all-purpose flour, one cup at a time, mixing just until each portion is absorbed and well combined. Scrape the sides and bottom of the bowl as needed to ensure even mixing without overworking the dough.
- Shape and Bake Dough: Press the dough evenly into the prepared baking sheet. Use a rolling pin or a glass to smooth the surface and ensure an even thickness. Place on the center rack of your oven and bake for 25 minutes, or until the edges are lightly golden.
- Cut the Cookies: While still warm, use the parchment paper grid lines as a guide to cut the dough into 1×3-inch rectangular pieces. Allow the cookies to cool completely in the baking sheet before carefully removing.
- Prepare Peppermint Candy: Crush the peppermint candy canes into small pieces using a rolling pin or a mortar and pestle. Set aside for decorating.
- Melt Chocolate: Place the semi-sweet chocolate chips in a small microwave-safe bowl. Heat in 30-second increments, stirring thoroughly between each, until the chocolate is smooth and fully melted.
- Dip and Decorate Cookies: Dip one end of each cooled shortbread cookie into the melted chocolate. Place the dipped cookies onto parchment paper, then immediately sprinkle the crushed peppermint pieces over the chocolate before it sets.
- Set Chocolate: Allow the dipped cookies to sit at room temperature until the chocolate hardens completely, about 30-60 minutes, so the peppermint adheres well and the chocolate coating is firm.
Notes
- Ensure the butter is softened to room temperature for easier mixing and a tender crumb.
- Use high-quality semi-sweet chocolate for the best flavor and smooth melting.
- Crushing the peppermint candy too finely will make it harder to handle; medium-sized pieces provide a better texture and appearance.
- The cookies can be stored in an airtight container at room temperature for up to 1 week or frozen for longer storage.
- For a dairy-free version, substitute with vegan butter and dairy-free chocolate chips.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 12g
- Sodium: 95mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
